Meatless Monday – Spring Vegetable Tart with Asparagus and Artichoke Hearts

I spent last week digging a trench in my garden and hauling wood chips so my blog posts didn’t get written-maybe later in the week. Since spring is finally here in all it’s glory, I thought it timely to bring back my Spring Vegetable Tart. Nothing says spring like artichokes, asparagus and spring peas. Here they are featured in a creamy puff pastry tart dotted with fresh herbs. Cherry tomatoes add a dash of color and a pop of sweetness. This tart is very pretty and great for parties or special occasions, like Mother’s Day Brunch, perhaps. Best of all, it is deceptively easy, no pre-cooking or extra pans. Just defrost a sheet of puff pastry, mix ricotta with garlic, feta and basil, and spread it on the pastry. Decorate with raw veggies and pop it in the oven. Gorgeous and ready in 25 minutes.

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Nothing says spring like artichokes, asparagus and spring peas.  Here they are featured in a creamy puff pastry tart dotted with fresh herbs. Cherry tomatoes add a dash of color and a pop of sweetness. This tart is very pretty and great for parties or special occasions, like Mother’s Day Brunch, perhaps.  I made it for a ladies luncheon and it was a big hit. Best of all, it is deceptively easy, no pre-cooking or extra pans.  Just defrost a sheet of puff pastry, mix ricotta with garlic, feta and basil, and spread it on the pastry. Decorate with raw veggies and pop it in the oven.  Gorgeous and ready in 25 minutes.

california-poppy.jpg (500×316) Photo Credit: https://berkeleygardencoach

Spring is my favorite season.   The hills are vibrant green from winter rains and wildflowers abound. Crocuses have pushed their way out of the damp earth and gorgeous camelias are in bloom.  My favorite…

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